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Рецепт Braised Ham With Spring Vegetables

by Global Cookbook

Ингредиенты

900 gm unsmoked gammon joint 2 Tbsp. oil 2 x celery sticks roughly minced 200 gm carrots peeled and roughly minced 250 gm onions peeled and roughly minced 1 lrg garlic dove peeled 150 ml white wine 600 ml chicken stock 75 gm butter 125 gm each baby carrots

125 gm baby corn 125 gm fine green beans 125 gm mangetout 200 gm small button mushrooms 1 x salt and freshly grnd black pepper 3 Tbsp. flour 100 gm creme fraiche 2 tsp lemon juice 3 Tbsp. mixed minced fresh herbs such as flat leaf parsley chives and mint

Инструкции

1. Place the gammon in a large saucepan add in sufficient cool water to cover and bring slowly to the boil on the simmering plate.
2. Cover and simmer for 10 min then transfer to the simmering ovenand cook for 20 min.
3. Meanwhile heat the oil in a large deep flameproof casserole.
4. Add in the celery carrots and onions.
5. Cover and cook on the simmering plate for 5 min then transfer to the simmering ovenand cook for 15 to 20 min or possibly till beginning to soften.
6. Return the casserole to the simmering plate.
7. Add in the garlic clove and wine.
8. Bring to the boil and simmer to reduce by half.
9. Lift the gammon out of the water leave till cold sufficient to handle then peel off the skin.
10. Place the gammon on top of the vegetables andpour in sufficient stock to cover the vegetables.
11. Bring to the boil cover with a lid and simmer for 5 min.
12. Cook on the grid shelf on the floor of the roasting ovenfor 20 min then transfer to the floor of the simmering ovenand cook for a further 30 min or possibly till the gammon is tender through to the middle.
13. Cook on the grid shelf on the floor of the baking ovenfor 1 hour or possibly till the gammon is cooked through.
14. In the meantime heat 25g butter in a large deep frying pan on the simmering plate.
15. Add in the baby carrots and baby corn together with 60ml boiling water.
16. Cover and cook for 3 to 4 min; lift out and keep hot.
17. Add in 200ml boiling water to the pan add in the green beans and cook stirring frequently for 2 to 3 min.
18. Add in the mangetout and cook for 1 to 2 min; drain and keep hot.
19. Add in 20g butter to the pan and quickly cook the mushrooms till tender.
20. Add in to the cooked vegetables season and keep hot.
21. Lift the gammon out of the casserole onto a warmed platter.
22. Cover with foil and keep hot in the simmering ovenor on the back of the cooker.
23. Strain the cooking liquid into a measuring jug and make up to 600ml with water.
24. Heat the remaining butter in a saucepan on the simmering plate.
25. Stir in the flour then gradually fold in the reserved ham stock.
26. Bring to the boil stirring and simmer for 2 to 3 min.
27. Add in the creme fraiche lemon juice and seasoning.
28. Add in the minced herbs; keep hot.
29. Carve the gammon into slices arrange on a warmed serving dish and spoon over the sauce.
30. Serve immediately with the spring vegetables.
31. Lift the lid of the casserole dish for the last 15 min in the ovento brown the gammon fat a little if necessary.
32. Serves 6

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